Trial Run.....Cornbread Dressing.....Mississippi Style...

One of my good memories from my childhood is my Mama's cornbread dressing....of course, nothing beats mama's cooking....so, we are having all the family over to our house for Christmas....Didi and her chef son will be making shrimp etouffee....Barry, her other son is bring a ham....there will also be baked sweet potatoes, cauliflower and Lefluer sweet peas...and I am making cornbread dressing....my daughter gave me my mothers recipe couple weeks back and I made a trial run (first time) on it today....came out perfect....gave neighbors and friends some to sample and let me tell you, I only have a small bowl left out of a fully packed 10" skillet....next, gonna try my skills at making an onion & flour gravy to go over it...

First, make the cornbread....none of that sweet stuff.....

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cut up the green onions...

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cut up one white onion....

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mix it up...cornbread added next....

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finished product....

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yeahhhhhh.....it was delicious.....

Way to go Bruce

If the taste was as good as the picture, bet it was too.

Yum! Love cornbread, good recipe Bruce. Ann makes a good cornbread also from her grandmother's recipe.

Sounds like you have it going Bruce. If we lived any closer we might be tempted to drop in and say hello.
"gene"

I LOVE cornbread dressing! Yours looks delicious!

Dang that looks good. Thanks for sharing. Oh, wait, I don't remember tasting it so...

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Originally Posted by Slab

Dang that looks good. Thanks for sharing. Oh, wait, I don't remember tasting it so...

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I bet he would make some for you if you were coming to Toledo Bend.

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Originally Posted by Slab

Dang that looks good. Thanks for sharing. Oh, wait, I don't remember tasting it so...

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He might make you one if you come to TB.....got one extra bed left in my cabin.

​Great minds think alike.

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Originally Posted by RMGeorge

I bet he would make some for you if you were coming to Toledo Bend.

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I'm way ahead of you......well, anyhow, the thought did pass through my mind....

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Originally Posted by Slab

Dang that looks good. Thanks for sharing. Oh, wait, I don't remember tasting it so...

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Trust me, if you had tasted it, you definitely would remember it.....only one helping left, I am eating it right now in your honor....

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Originally Posted by RMGeorge

​Great minds think alike.

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I used to say this George, until someone reminded me that dum dums think alike also. Just sayin....Bruce can you give the full recipe, looks like cut up bread. And I saw cream of celery soup. That is used when you don't want liver in it, for a similar flavor.

That really looks good. :yikes

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Originally Posted by "D"

....Bruce can you give the full recipe, looks like cut up bread.

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OK ......I will also add it to the Recipe thread.....

CORNBREAD DRESSING....

One pan of cornbread. I used a 10" cast iron skillet with 2 packs of Martha White Yellow mix....(picture below)....I do not use any sweet cornbread mix.....I also use buttermilk instead of regular milk....trust me on this one...

1 pan cornbread
1 can cream of celery
1 large chopped (diced) onion
salt & pepper to taste
1/3 loaf white bread
1 tsp Sage to taste
Chicken broth to moisten( I used 3/4 can)
1 bunch chopped green onion

In a large bowl combine crumpled cornbread, crumpled white bread (I sliced it small), cream of celery soup, onion, green onion then mix it up. Add broth until mixed well (smooth but not real wet). Add salt, pepper and sage to taste (I used 1 tsp sage). Either stuff in bird or cook in a pan (I used my 10" cast iron skillet) in oven at 350 F until done (about 1 hour)...
I like mine with a gravy over it.

Enjoy....

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I think I will make some tomorrow. With broiled chicken and green beans, with bacon and cut up potatoes. Mom is here, and she will like this. Easy to chew. haha, after all she is 100.

Caution; Good eating like this is why Santa, crappie fishermen and me are so big and jolly.:Rofl:santa

Okay, was curious if you used Jiffy's cornbread mix. The sage there is the key for sure in Ann's recipe. Thanks for posting that Bruce.

I believe I'll make one of my cornbread's this week sometime (not a dressing). Stuck inside during this bitter cold and intense wind while I'm off until the 10th of next month during the Christmas break at the university. It involves preparing the cornbread mix, then pouring half in the cast iron pan, then lay on the fresh ground sausage with green chilies and cheese. Follow it up with topping the remaining cornbread mix. The drippings from the sauteed sausage, onions, and green chilies go into the cornbread mix. Mercy, made my mouth water over typing that.

The butcher cut a nice rib roast (prime rib) that we'll being having Christmas day as usual along with Ann's twice baked potatoes, etc. Christmas morning we have the kids and grand kids over for a big breakfast as always. It's a given every year. The kids then go to the in laws afterwards. For dinner, we always have our single (alone, widowed, etc.) friends come over. It's big fun and we really enjoy it.

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Originally Posted by Tracker123

Okay, was curious if you used Jiffy's cornbread mix. The sage there is the key for sure in Ann's recipe. Thanks for posting that Bruce.

I believe I'll make one of my cornbread's this week sometime (not a dressing). Stuck inside during this bitter cold and intense wind while I'm off until the 10th of next month during the Christmas break at the university. It involves preparing the cornbread mix, then pouring half in the cast iron pan, then lay on the fresh ground sausage with green chilies and cheese. Follow it up with topping the remaining cornbread mix. The drippings from the sauteed sausage, onions, and green chilies go into the cornbread mix. Mercy, made my mouth water over typing that.

The butcher cut a nice rib roast (prime rib) that we'll being having Christmas day as usual along with Ann's twice baked potatoes, etc. Christmas morning we have the kids and grand kids over for a big breakfast as always. It's a given every year. The kids then go to the in laws afterwards. For dinner, we always have our single (alone, widowed, etc.) friends come over. It's big fun and we really enjoy it.

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Sounds yummy and fun(ny) Randy....you certainly know how to roll.....

He sure does

Christmas is much more then family to me, although huge fun with them. The ones I know who will be alone on Christmas day join us. No one needs to be alone on that day.

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Originally Posted by Tracker123

Christmas is much more then family to me, although huge fun with them. The ones I know who will be alone on Christmas day join us. No one needs to be alone on that day.

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Amen brother

Okay, Bruce I did it. I made the dressing , with a couple little tweaks. Man it was good. MIL ate seconds!! In the pic's I forgot to put the gravy, but we had that too.
Dressing, broiled chicken, green beans with potatoes and bacon,gravy and beet salad. We laughed and said if we had sweet potato casserole and cranberry sauce it would be like Thanksgiving. It sure came out good, but I must give Mae credit, she made the(canned) beans. lol Oh, we had apple pie later, they both had bluebell on it. Yep, we put a little weight on that 100 year old, twice a year when she spends a couple weeks with us.
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Oh boy sounds delicious


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Looks good. Years ago I was offshore, I'm offshore now also, I cooked some chicken dressing using Jiffy cornbread mix. I don't care for sweet cornbread but its all we had. One of the coworkers looked at me and said " this is the best dressing I've ever had ". When i got home I told my mother what he said and she said " he has never tasted good dressing". I agree.

The one thing about Jiffy cornbread though, it's serious with real maple syrup on it as a dessert. For us poor kids growing up, that was a real treat back in the day. The best cornmeal, grits, etc. to me for other things comes from the Mexican groceries around here. Love those small grocery stores. It's the real deal when folks there only speak Spanish and there are posters in the window describing the phone cards to call come back home in the Latin countries. The finest produce in the Lafayette area is there. La Morenita Meat Market is superb with excellent plate lunches.

I eat jiffy some. Regular cornbread sometimes makes my diverticulitis act up. But jiffy is ground more like a flour. That is also why I like to use Zatarain's fish fry. Regular corn meal is trouble for me. A Dr. figured this out when I was in my 30's when I had a nagging pain in my lower belly. He threatened me with castor oil. I gave up corn bread for a long time after that threat.

Since ya'll been talking about it, mixed up my "special" cornbread this afternoon. Ann calls it a cornbread casserole. Works for us, just fine in fact, something different:

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Green chilies, etc. worked. Not enough cheese though. We'll call it good with that - been busy.

How do you make the gravy? got the 1/4 recipie dressing and probably will eat it all in a minute but do like gravies and am not good at it.--shu

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Originally Posted by shuorc

How do you make the gravy? got the 1/4 recipie dressing and probably will eat it all in a minute but do like gravies and am not good at it.--shu

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Shu...I am still trying to make it like my Mom did.....she used the left over grease from frying chicken, add some chopped onions, lightly brown some flour in that, add water till it is creamy, add salt & black pepper....have not got it perfected yet....I did try some packaged McCormicks chicken gravy and it was not bad....

Must be like what my Mom made she used bacon grease and called it burned flour gravy, still haven't got the 'making of the rue ' down pat so will give it another try. Thanks for the dressing recipe.--shu

My gravy can use any oil except Olive oil,,, I mostly use vegetable , but Bacon grease is a favorite... Peanut oil from the deep Frier is also good for a change... the reason I do not use Olive is the Oil Burns while browning the Flower. Most of my Gravy is from Frying Deer Steak.. Turn the heat down low -- add flower and spice and a little extra oil.. on low heat the whole time the Gravy is making adding water and milk the Skillit is being Cleaned,,, getting thick add more water untill the pot is clean and nothing stuck to it and it will never get lumpy on the low heat.. The Peanut oil mentioned is from fried Crappie ,, so yea it is a little different --- Blackeye peas and Cornbread always on New Years

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Originally Posted by Fish on Line

My gravy can use any oil except Olive oil,,, I mostly use vegetable , but Bacon grease is a favorite... Peanut oil from the deep Frier is also good for a change... the reason I do not use Olive is the Oil Burns while browning the Flower. Most of my Gravy is from Frying Deer Steak.. Turn the heat down low -- add flower and spice and a little extra oil.. on low heat the whole time the Gravy is making adding water and milk the Skillit is being Cleaned,,, getting thick add more water untill the pot is clean and nothing stuck to it and it will never get lumpy on the low heat.. The Peanut oil mentioned is from fried Crappie ,, so yea it is a little different --- Blackeye peas and Cornbread always on New Years

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heart attack cafe'......if only I was younger to be able to eat like that again......sounds good Larry.......